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Wednesday, March 25, 2015

Roasted Mushroom Soup

If you've told yourself a long time ago that you do not care for mushroom soup, you simply must try again! I'm speaking from personal experience and now I love, first, the aroma that comes with the roasting and cooking of this soup and, secondly, the fresh homemade flavor. The ingredients are simple and mostly good for you!

Ingredients:

1 - 1 1/2 lbs mushrooms of choice (about 5 cups)

2 Tbsp olive oil

3 Tbsp butter

1 large onion, chopped

2 cloves garlic

1 Tbsp fresh thyme leaves

1/2 cup light cream (coffee cream)

2 cups chicken or vegetable broth

fresh lemon juice and pepper

Method:

Clean and chop mushrooms in half. Drizzle with olive oil and roast at 400 F for 15-20 minutes, stirring a couple of times.

Meanwhile, melt butter in large skillet and cook onion, stirring until golden brown. Add crushed garlic and thyme, stirring for one more minute. Set aside.

Add roasted mushrooms to onions and continue to cool down with cream.

Blend in blender or food processor until just blended.

Pour into medium sized pot or back into skillet. Add broth and bring to boil.

Just before serving, add a squeeze of lemon juice and freshly ground pepper.

Hints:

* freeze fresh thyme and simply strip off as much as you need for a recipe

* peel dry mushrooms to remove dirt

* for broth, try using better-than-bouillon in a jar and dissolve in boiling water. It keeps well in the fridge and is always fresh.

* this recipe serves 2 - 4 as a meal, with a sandwich, or 6 - 8 as an appetizer